Chicken Kebabs Shanghai

Name: Chicken Kebabs Shanghai
Ingredients: 34 teaspoon fresh orange zest; 13 cup fresh orange juice; 3 tablespoons brown sugar, firmly packed; 2 tablespoons soy sauce; 4 teaspoons fresh ginger, minced; 4 teaspoons rice vinegar; 1 tablespoon sesame oil; 12 teaspoon ground coriander; 1 12 lbs chicken breasts, skinned and boned (cut into 1 1/2 inch cubes); 1 medium pineapple, peeled, cored and cut into 1 inch chunks

10 ingredients

8 steps

Ingredients

34 teaspoon fresh orange zest
13 cup fresh orange juice
3 tablespoons brown sugar, firmly packed
2 tablespoons soy sauce
4 teaspoons fresh ginger, minced
4 teaspoons rice vinegar
1 tablespoon sesame oil
12 teaspoon ground coriander
1 12 lbs chicken breasts, skinned and boned (cut into 1 1/2 inch cubes)
1 medium pineapple, peeled, cored and cut into 1 inch chunks

Directions

1

In a medium size bowl, mix orange zest, juice, sugar, soy sauce, ginger, vinegar, oil, and coriander - reserve 1/4 cup marinade.
2

Stir chicken in remaining marinade.
3

Cover and refrigerate for at least 30 minutes or up to 2 hours.
4

Lift chicken from marinade and drain briefly (discard marinade).
5

Thread chicken and pineapple chunks on thin metal skewers, alternating 2 chicken chunks and 1 pineapple chunk.
6

Brush reserved marinade over pineapple.
7

Place skewers on a lightly greased grill 4-6 inches above a solid bed of hot coals.
8

Cook, turning and basting with reserved marinade, until chicken is no longer pink in center (6-8 minutes).